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Peruvian Chicken and Rice with Green Sauce Rocks

Peruvian Chicken and Rice with Green Sauce Rocks is a bold and flavorful meal inspired by classic Peruvian recipes. Juicy marinated chicken thighs are served over fragrant Peruvian rice and topped with a creamy, spicy green sauce that brings everything together. This easy chicken recipe is perfect for family dinners, meal prep, or anyone who loves vibrant flavors with simple ingredients.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Marinated Chicken:
  • 2 lbs chicken thighs boneless or bone-in
  • 3 tablespoons olive oil
  • Juice of 1 lime or lemon
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the Peruvian Rice:
  • 2 cups long-grain white rice
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 3 cups chicken broth
  • 1/4 cup chopped cilantro
  • 1 small green chili finely chopped (optional)
  • For the Green Sauce:
  • 1 cup fresh cilantro leaves
  • 2 cloves garlic
  • 1 small jalapeño or green chili
  • 1/2 cup mayonnaise or Greek yogurt
  • 2 tablespoons lime juice
  • Salt to taste

Method
 

  1. In a large bowl, combine olive oil, lime juice, garlic, cumin, paprika, oregano, salt, and pepper.
  2. Add the chicken thighs and coat well. Cover and marinate for at least 30 minutes, preferably longer.
  3. Preheat oven to 400°F (200°C) or heat a grill or skillet.
  4. Cook the marinated chicken until golden and fully cooked, about 35–40 minutes in the oven or 6–7 minutes per side on the grill.
  5. While the chicken cooks, heat olive oil in a pot and sauté onion until soft.
  6. Add garlic and rice, stirring to lightly toast the rice.
  7. Pour in chicken broth, add cilantro and green chili, cover, and simmer until rice is tender and fluffy.
  8. To make the green sauce, blend cilantro, garlic, chili, mayonnaise, lime juice, and salt until smooth.
  9. Serve the chicken over the rice and drizzle generously with green sauce.

Notes

Chicken thighs stay juicier than breasts and are recommended.
Adjust the spice level of the green sauce by adding or removing chili.
Rice can be made ahead and reheated easily.
Leftovers keep well in the refrigerator for up to 3 days.
Serve with a simple salad or roasted vegetables for a complete meal.